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Pasta with almonds and grapes: an unusual recipe – Italian Cuisine

Pasta with almonds and grapes: an unusual recipe


Pasta with almonds and grapes, preparation

That grapes can enter, and with great results, even in savory dishes was an obvious thing for our ancestors and it is now cleared for us too. With one exception: have you ever seen grapes in pasta? Try it and you will be really surprised.

1) Chop finely 125 g of tender kale leaves (kale) e mix them with 70 g of salted toasted almonds (those for aperitifs, so to speak) also chopped. Wash 100 g of pink grapes, preferably seedless, shell it And divide half the grains, except the smallest ones.

2) Put in a large pan 4 tablespoons of oil, 1 tablespoon of balsamic vinegar glaze, the grapes and the mix of kale and almonds. Boil 250 g of pappardelle and drain them al dente keeping 90 ml of cooking water.

3) Transfer the pasta in the pan, unite the cooking water, salty, peppery And jump all for 1-2 minutes. Serve decorating with red basil sprouts and a drizzle of raw oil.

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Posted on 30/09/2021

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An unusual pesto? Pistachios and bottarga – Italian Cuisine

An unusual pesto? Pistachios and bottarga


Original and full of taste, it is the perfect condiment for a dish that transports you to Sicily and takes you back to the holidays

Have you returned from holidays, but you still don't want to know that the summer period is definitely over? In this case prepare a dish that reminds you of August, nice dinners with friends, the sweet sea breeze and the scent of Mediterranean scrub: everything can help you find your good mood. Are you looking for an idea? The spaghetti with pistachio pesto and bottarga they are the right dish to soothe a little nostalgia for the summer time just passed.

Pistachios from Bronte: how they can be recognized

There are different types of pistachios on the market, but that of Bronte it is by far the sweetest and most fragrant. To recognize it, you have to pay attention to four details: the shape, color, flavor and, if these indications are not enough, the package label. But let's see in detail. Shape: the Bronte pistachio is elongated. Not round, long. If it is shelled, it is quickly recognized. If you find it closed in the shell, the ends are never very pronounced and turned upwards. Color: the skin is a deep purple, like that of an aubergine. Underneath, however, the fruit is bright green, emerald. No yellowish hue, present instead in pistachios originating from Greece. The taste: the Bronte pistachio is the sweetest. A delicate but persistent sweetness, which makes you want to eat one after the other. If all these clues weren't enough to recognize him, then take a good look the label. Do not be misled by the words "Bronte" or Sicilian Pistachio. They could be fruits from the Agrigento or Raffadali area. The quality of the product must be specified, with the brand Pistachio of Bronte PDO.

Bottarga, the caviar of the Mediterranean

An intense amber color, a penetrating perfume and a taste that cannot be forgotten: the bottarga it is unique in the Italian gastronomic panorama, also for the care it takes to produce it. It is obtained from the drying and salting of mullet or tuna roe and is produced only in some areas: Sardinia, Sicily, Tuscany and Calabria. Its production dates back to the time of the Phoenicians, when fishermen extracted the ovarian sac of female fish (tuna or mullet) and, after washing it, put it in salt and left it to mature for a long time. Even today the procedure has remained the same, as well as the final result.

The recipe for pistachio and bottarga pesto

Here's how to use pistachios and bottarga to prepare an unusual pesto to season pasta with.

Ingredients

200 g unroasted Bronte PDO shelled pistachios, 40 g of Parmesan cheese, extra virgin olive oil, 1/2 clove of garlic, pasta cooking water, grated bottarga, fresh basil leaves, 400 g of spaghetti.

Method

First, chop the pistachios with oil, parmesan and garlic. Season with salt and mix well to obtain a cream. If necessary, add a tablespoon of pasta cooking water. Meanwhile, cook the pasta, drain it al dente and toss with the pesto. Mix well and then sprinkle with the grated bottarga and a few leaves of fresh basil. If you prefer, thinly slice the bottarga instead of grating it. Serve immediately.

In the tutorial some more tips for a super dish

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Unusual green beans, never tried fried? – Italian Cuisine

Unusual green beans, never tried fried?


If you think you've fried everything, maybe you are wrong: have you ever tried green beans? Here is the idea for the vegetarian snack you don't expect!

How do you cook i green beans?
Definitely steamed, definitely with the potatoes or innicoise salad, definitely with the trophies and the pesto.
But have you ever tried them fried?
That's a pretty unusual recipe, right?

A vegetarian snack

THE fried green beans are a very quick idea to prepare like finger food for an aperitif or even for a side dish, perhaps to propose vegetables to children who otherwise would not like them.
Green beans they should not be cooked, but directly passed in a batter before being immersed in boiling oil.
They are obviously delicious served hot and maybe with some salt that we will then suggest.
Here is the recipe.

How to make fried green beans

Ingredients

300 g of green beans
200 g of water
150 g of flour 0
150 g of breadcrumbs
peanut oil

Method

The first thing to do is to carefully wash the green beans, dry them and then remove the ends with your hands or a small knife.
Separately, prepare the batter by adding the water to the flour a little at a time and mixing well with a hand whisk, eliminating the lumps. The water must be cold enough and if you want a type of frying Tempura use sparkling water.
Dip the green beans first in the batter and then in the breadcrumbs and then cook them in peanut oil at temperature.
Drain them on the paper for frying and add salt.
Serve them immediately otherwise they lose consistency.

What to do if they advance

If they advance, but they don't advance, you can keep them in the refrigerator in a container with a lid for up to two days.
You can then use them in a salad to make it tastier and if you want to heat them pass them in the oven for a few minutes on the grill, in this way they will find a little crunchiness.
You can also possibly use them to prepare some sort of fake parmesan alternating layers of fried green beans with tomato sauce, parmesan and mozzarella and then bake everything in a static oven at 200 ° for about 30 minutes.

Tasty accompanying sauces

To accompany the fried green beans we suggest a classic mayonnaise or 10 creative variations very original, or a delicate mustard.
Also excellent Vegan mayonnaise, without eggs, but prepared with soy milk or the classic tzaziki with Greek yogurt.

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